Skip to main content

Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated rack of lamb offers a Mediterranean-inspired twist on a classic Sunday roast. The star of this high-protein dish is the rich, savoury crust, made from a blend of slow-roasted garlic, sweet shallots, and tangy sun-dried tomatoes. By roasting the garlic first in its own oils, the pungent sharpness mellows into a buttery, caramelised paste that perfectly complements the natural sweetness of the tender British lamb.

Ideal for dinner parties or special family gatherings, this recipe focuses on building layers of flavour through infused oils and a precise searing technique. The vibrant red crust provides a stunning visual contrast to the pink, juicy meat, making it as beautiful as it is delicious. Serve these elegant chops alongside roasted root vegetables or a crisp green salad for a balanced, restaurant-quality meal at home.

In this article:

Continue reading below

Ingredients for Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

  • 2 6- to 200g jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved

  • 8 large garlic cloves, peeled

  • 2 large shallots, peeled, halved

  • 1 tablespoon dried oregano

  • 3 tablespoons olive oil

  • 4 garlic cloves, peeled

  • 3 large fresh rosemary sprigs

  • 900g racks of lamb (8 chops each), trimmed, frenched

How to make Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

Preheat oven to 177°C. Place 60ml reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.

Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.

Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.

Preheat oven to 232°C. Roast lamb 18 minutes. Remove from oven. Spread 50g tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into centre registers 57°C, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.

Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.